By far the easiest and most enjoyable way to hit your green veggie quota at this time of year. Somehow, a green juice doesn’t quite have the same appeal in current Scottish temperatures.
I’ve used lots of seasonal winter greens in this Italian inspired green minestrone soup...curly kale, spinach and Swiss chard but you could also use grated courgette, frozen peas or finely sliced asparagus to achieve the same vibrant green colour.
3 shallots, finely diced
2 tbsp olive oil
2 cloves garlic, minced
3 stalks celery, finely sliced
2 large handfuls of kale, tough stalks removed
2 large handfuls of spinach, roughly chopped
150g orzo pasta
Juice of ½ lemon
1 tbsp fresh pesto
2 tbsp grated pecorino or parmesan
1.2 litres good quality chicken (or veg) stock
In a large pot, gently sauté the shallots, celery and garlic in olive oil on a low heat till soft and translucent.
Add the chicken stock to the pot, bring to a simmer, add the orzo pasta and cook for a further 10 minutes, stirring regularly to ensure nothing sticks to the bottom of the pan.
Add the kale, spinach and lemon juice and stir to incorporate. Season to taste.
Serve in hot bowls with a swirl of fresh pesto, grated pecorino and a squeeze of lemon juice.